Topic Title: Prime Rib on the HollandCreated on August 29, 2012 at 07:04 PM

Tom Kirkman

I've done several prime ribs on the Holland now and have settled on a method that has worked very well for me.

I make a seasoning cap from a bit of fresh garlic, pepper and lots of kosher salt. You can use whatever seasonings appeals to you.

I lightly coat the fat side with olive oil and lay on the cap fairly thick. Taking a small pairing knife, I stick the meat a dozen times about 1 inch deep. This helps the seasonings penetrate.

Wrap the thing up in Saran wrap and let sit in the refrigerator for at least 6 hours. Before cooking remove it and let it sit out at room temperature for at least an hour. 2 hours is even better. The closer to room temperature you get it the better.

Get an aluminum roasting pan and set 4 onion slices, each about 1/2 inch thick in the bottom. Set the roast on them, one at each corner. Then pour in 1/4 inch of natural beef broth.

Set the Holland up in steaming mode. This will keep the cooking temperature at 275F to 300F. Perfect.

Once preheated, set the roasting pan, containing the roast, into the Holland. Stick a digital temp gauge into the center of the roast. Make sure you haven't gone too far or have it touching the grill body - it should read somewhere around room temp or slightly less if you have it located properly.

Shut the lid and take a break. The temperature will slowly start to climb. When it hits 125F, remove the roast and allow it to stand for at least 15 minutes before serving. During this time, the temp will continue climbing to about 130 to 135F, which is perfect for a medium rare prime rib roast.

The drippings from the roast will have collected in the pan with the onion and the beef broth. This is your "jus" for serving with the roast. Make or buy some horseradish sauce (not straight horseradish!) to serve alongside as well.